DH fell in love with salmon with this dish, and we have been poaching fish in sherry or dry vermouth ever since. The herb-shrimp sauce makes it very special. I use dry sherry or dry vermouth instead of dry wine because they store indefinitely. The original recipe in "Simply the Best" called for reduced-calorie margarine, but I prefer using 1/2 butter (as long as the food doesn't swim in it!) and 1/2 olive oil. This is one diet-friendly recipe that doesn't seem like a diet recipe. In the old WW program one portion was 4 "thingies".